Jellied Meat - Hyshka

 This is a traditional Ukrainian dish we would make at
Christmas and Easter. Once it is cold and set, I like to scrape the fat off the surface. Serve sprinkled with vinegar and salt & pepper. You can cut it into squares or a wedge.

Great with a side salad with some pickled beets for a light lunch.

Ingredients:

2 lbs chicken wings
4 Pork hocks - smoked or plain
1/2 tsp salt
8 - 10 peppercorns
1 medium onion, leave the skin on and cut in half
3 stalks of celery
3 bay leaves
4 cloves of fresh garlic

1 TBS gelatin & 1/4 cup of cold water

Directions:

Rinse the chicken and pork hocks.  Put them in a soup pot and cover them with water.  Bring to a boil.  Drain and cover with fresh water again.  Bring to a boil again. Skim off the foam on top.  Add the spices, salt & pepper, bay leaves, garlic and onion.

Simmer very slowly uncovered for 3 hours, until the meat falls off the bones.

Remove the meat from the broth with a slotted spoon. Discard the bones and cut the meat into pieces.  Remove the skin from the chicken wings, and separate the meat. Place the meat into a pie plate or glass dish.  Strain the stock.

For a firmer jelly, dissolve 1 TBS gelatin into 1/4 cup of cold water.  Add it to the stock and mix well.
Then add this to the pie plates, pouring it over the meat. Move the meat around with a spoon so it is equally distributed.  Let it stand until it is cool. Refrigerate until firm.

Serves 4 - 6.